Determination of Volatile Compounds in Sichuan Bran Vinegars Using Head Space-solid Phase Micro-extraction coupled with Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201102059

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 252-255.doi: 10.7506/spkx1002-6630-201102059

• Analysis & Detection • Previous Articles Next Articles

Determination of Volatile Compounds in Sichuan Bran Vinegars Using Head Space-solid Phase Micro-extraction coupled with Gas Chromatography-Mass Spectrometry

XIONG Yue，HE Zhi-fei，LI Hong-jun，QIN Gang，WANG Ting

College of Food Science, Southwest University, Chongqing 400715, China

Received:2010-09-13 Revised:2010-12-17 Online:2011-01-25 Published:2011-01-10

Abstract

Abstract: The volatile compounds of six Sichuan bran vinegars from three different factories were isolated by headspace solid phase micro-extraction, and analyzed using GC-MS. Totally 75 aroma constituents were isolated and identified, and the main constituents were acids, esters, alcohols, ketones, aldehydes, furanes, pyrazines, etc. Totally 12 volatile compounds were detected in all the six samples, of which the contributions to the overall aroma of bran vinegar were evaluated in terms of odor threshold and relative odor activity value (ROAV). The results showed that ethyl acetate, 2,3-butanedione, nonanal, acetic acid, decanal and benzaldehyde were the key aroma compounds of Sichuan bran vinegar. Also, furfural and 4-ethyl-2-methoxy-phenol contributed to the overall aroma of bran vinegar.

Key words: Sichuan bran vinegar, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GCMS), volatile compounds, key aroma compounds

CLC Number:

TS264.22

XIONG Yue，HE Zhi-fei，LI Hong-jun，QIN Gang，WANG Ting. Determination of Volatile Compounds in Sichuan Bran Vinegars Using Head Space-solid Phase Micro-extraction coupled with Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2011, 32(2 ): 252-255.

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Determination of Volatile Compounds in Sichuan Bran Vinegars Using Head Space-solid Phase Micro-extraction coupled with Gas Chromatography-Mass Spectrometry

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